Ricotta Stuffed Zucchini Flowers with Roasted Pepper Pesto

  • serves 0

 

18 Ratings
Directions for: Ricotta Stuffed Zucchini Flowers with Roasted Pepper Pesto

Ingredients

Pesto

1 cup sliced roasted peppers

½ cup lightly toasted pine nuts

1 clove garlic, minced

1 tsp finely grated lemon zest

3 Tbsp grated Parmesan cheese

2 Tbsp extra virgin olive oil

salt and pepper

Zucchini Flowers

1 cup creamy ricotta cheese

3 Tbsp grated Parmesan cheese

3 Tbsp chopped fresh basil

1 clove garlic, minced

1 tsp finely grated lemon zest

salt and pepper

16 fresh zucchini flowers

vegetable oil, for frying

Batter

1 cup all-purpose flour

1 egg

pinch of salt

1 cup cold soda water

Directions

Pesto

1. For pesto, pulse all ingredients in a food processor until smooth (adding water if need to make smooth) and season to taste. Chill until ready to serve (but pull from fridge an hour before serving).

Zucchini Flowers

1. For zucchini flowers, stir ricotta with Parmesan, basil, garlic and lemon zest and season to taste (double filling recipe if zucchini flowers are large – 3-inches or longer). Fill a piping bag fitted with a large, plain tip with cheese mixture. Gently wash then dry zucchini flowers on paper towel. To fill, gently open flower, trying not to tear the petals open and pipe in filling. Chill until ready to cook.

Batter

1. Heat oil in a deep pot (or tabletop fryer) to 375°F. Make batter. Whisk all ingredients together immediately before using. Sprinkle filled flowers lightly with flour and dip in batter. Gently set flower in hot oil, using a slotted spoon and fry for 2 –3 minutes, turning once. Remove onto a paper towel to drain.

2. To serve, spoon a little pesto on a plate and arrange 2 zucchini flowers on top. Serve immediately.

See more: Eggs/Dairy, Side, Fry, Vegetables, Rice/Grain, Pepper, Appetizer


https://www.foodnetwork.ca/recipe/ricotta-stuffed-zucchini-flowers-with-roasted-pepper-pesto/9990/

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